Step 1

Preheat oven to 400

Step 2

Cook shells 12 min (package said 9 but I felt like they needed longer)

Step 3

In a bowl, mix ricotta, mozzarella/provolone, Parmesan basil, oregano and garlic. Stir well.

Step 4

Rinse pasta with cool water

Step 5

Spray 8×8 pan with nonstick spray (I love this Rachael Ray baking dish)

Step 6

Add 1 cup marinara to bottom of pan

Step 7

Stuff shells with 2 tbsp filling per shell – use small spoon or hands

Step 8

Place each shell on top of the marinara

Step 9

Cover with aluminum foil and Bake at 400 for 20 min

Step 10

In skillet, melt 1 Tbsp butter – add breadcrumbs – stir until toasty brown 1-2 min – spoon into a small bowl and set aside.

Step 11

When 5 minutes left on shells – In same skillet melt 6 Tbsp butter

Step 12

Add garlic and saute for 1 minute

Step 13

Slowly stir in half and half and both cheeses

Step 14

Stir together until all cheese are melted and sauce is smooth

Step 15

Remove shells from oven

Step 16

Spoon alfredo sauce over top and around shells

Step 17

Add a little more marinara on top

Step 18

Sprinkle bread crumbs and any extra Parmesan cheese on top

Step 19

Broil on high for 2-3 min until cheese browns slightly